Porcini risotto

Method

1. Bring some water to the boil in a kettle. Place the dried mushrooms in a heatproof bowl and cover with 250ml boiling water. Leave to soak for around 20 minutes.

2. Heat the olive oil in a heavy-based saucepan over a moderate heat. Add the garlic, thyme and onion and sauté for 3-4 minutes. Add the rice and continue cooking for another 3-4 minutes, stirring.

3. Meanwhile, in a small saucepan, slowly heat the vegetable stock to just under simmering point. Drain the mushrooms through a fine sieve, reserving the soaking liquid but discarding any grit.

4. Add the mushrooms and soaking liquid to the pan and allow the liquid to simmer away until it has almost all evaporated. Stirring continuously, add the hot stock to the pan a little at a time as required. Allow each batch to simmer until it has almost evaporated before adding more stock.

5. When the rice is almost cooked add the grated parmesan. The rice should be cooked but not too soft, and the risotto should be a little soupy but not wet.

6. Season to taste with salt and pepper, then serve the risotto drizzled with the truffle-scented olive oil and scattered with chopped parsley.

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Ingredients

40g dried porcini mushrooms
1 tbsp Olive oil
1 garlic clove, crushed
pinch fresh thyme
1/2 onion, finely chopped
100g Arborio rice
500ml vegetable stock
1 tbsp grated Parmesan
salt and pepper
truffle-scented Olive oil, for drizzling
chopped flat-leaf parsley, to garnish

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